Mushroom and Spinach Lasagna Recipe

Introduction

This mushroom and spinach lasagna is a hearty, comforting vegetarian dish that’s perfect for any occasion. Layers of tender noodles, savory mushrooms, fresh spinach, and creamy cheeses come together in a rich marinara sauce for a satisfying meal the whole family will enjoy.

Ingredients

• 9 lasagna noodles
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 pound mushrooms (cremini or button), sliced
• ½ teaspoon dried thyme
• Salt and pepper, to taste
• 3 cups marinara sauce
• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 cups fresh spinach leaves, chopped
• Fresh basil leaves, for garnish

Instructions

1. Step 1: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Step 2: Bring a large pot of salted water to a boil. Cook the lasagna noodles until al dente, drain, and set aside.
3. Step 3: Heat olive oil in a skillet over medium heat. Sauté the chopped onion for 3–4 minutes until soft, then add the minced garlic and cook for 1 minute more.
4. Step 4: Add the sliced mushrooms, dried thyme, salt, and pepper. Cook until the mushrooms are tender and browned, then stir in the chopped spinach and cook until wilted. Remove from heat.
5. Step 5: Spread a thin layer of marinara sauce on the bottom of the prepared baking dish. Add three noodles on top, then spread half the ricotta cheese, half the mushroom and spinach mixture, and sprinkle a third of the mozzarella and Parmesan cheeses over it.
6. Step 6: Repeat the layering: noodles, ricotta, mushroom mixture, mozzarella, and Parmesan. Finish with a final layer of noodles topped with marinara sauce and the remaining mozzarella and Parmesan cheeses.
7. Step 7: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10–15 minutes until the cheese is bubbly and golden.
8. Step 8: Allow the lasagna to cool slightly, garnish with fresh basil leaves, and serve warm.

Tips & Variations

• For extra flavor, add a pinch of red pepper flakes to the mushroom mixture.
• Use fresh mozzarella for a creamier texture.
• Swap spinach for kale or Swiss chard if preferred.
• Prepare the dish a day ahead to let the flavors meld, then bake just before serving.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire dish in a 350°F (175°C) oven until heated through. You can also freeze the lasagna before baking; thaw overnight in the refrigerator and bake as directed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use no-boil lasagna noodles for this recipe?

Yes, no-boil noodles work well here. Just make sure to add a bit more sauce to keep the layers moist, and increase the baking time slightly.

Is this recipe suitable for a gluten-free diet?

To make this dish gluten-free, use gluten-free lasagna noodles and verify that your marinara sauce does not contain gluten-containing ingredients.

Mushroom and Spinach Lasagna Recipe

Print Recipe

★★★★★

4.6 from 132 reviews

This Mushroom and Spinach Lasagna is a hearty vegetarian dish that layers tender lasagna noodles with a savory mushroom and spinach filling, creamy ricotta, and melted mozzarella and Parmesan cheeses, all baked to golden perfection. It’s perfect for a comforting dinner that satisfies with rich flavors and wholesome ingredients.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Lasagna Components

• 9 lasagna noodles
• 3 cups marinara sauce
• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• Fresh basil leaves, for garnish

Mushroom and Spinach Filling

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 pound mushrooms (cremini or button), sliced
• ½ teaspoon dried thyme
• Salt and pepper, to taste
• 2 cups fresh spinach leaves, chopped

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking.
2. Cook Lasagna Noodles: Bring a large pot of salted water to a boil, cook the lasagna noodles until al dente according to package instructions, drain them well, and set aside.
3. Prepare Mushroom Filling: Heat olive oil in a large skillet over medium heat. Sauté the chopped onion for 3–4 minutes until translucent, then add the minced garlic and cook for another minute. Add sliced mushrooms, dried thyme, salt, and pepper. Cook until mushrooms are tender and most moisture has evaporated. Stir in chopped spinach and cook until wilted. Remove filling from heat.
4. Assemble Lasagna: Spread a thin layer of marinara sauce on the bottom of the baking dish. Place 3 cooked lasagna noodles over the sauce. Spoon half of the ricotta cheese over the noodles, followed by half of the mushroom and spinach mixture, and then spread a third of the mozzarella and Parmesan cheeses on top. Repeat layering with 3 noodles, remaining ricotta, remaining mushroom mixture, and another third of the cheeses. Top with remaining 3 noodles, spread with remaining marinara sauce, and sprinkle with the last of the mozzarella and Parmesan cheeses.
5. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10–15 minutes until the cheese is bubbly and golden brown.
6. Serve: Let the lasagna cool for about 10 minutes to set. Garnish with fresh basil leaves, slice, and serve warm.

Notes

• For easier noodle handling, you can use no-boil lasagna noodles but adjust baking time accordingly.
• Use fresh mushrooms for the best texture and flavor; cremini or button mushrooms work well.
• You can substitute spinach with kale or Swiss chard for a different leafy green twist.
• Letting the lasagna rest after baking helps it hold its shape when sliced.
• Feel free to add red pepper flakes to the mushroom filling for a spicy kick.

Keywords: mushroom lasagna, spinach lasagna, vegetarian lasagna, baked pasta dish, Italian comfort food